Most recipes say that when roasting a whole chicken you should use a meat thermometer and remove the chicken from the oven when the thickest part of the thigh measures 165 degrees. However, when I get a reading of 165 or higher on the thigh I will test the thickest part of the breast and it generally measures in the 145-150 range. Is the idea that the breast will continue to cook after it comes out of the oven? Worried about an undone chicken I will leave the chicken in the oven until the breast measures 165, however at that point the thigh measures 190 or higher. Any pro tips out there?